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Hot Water Pie Dough
Author/Submitted by:
Servings: 12
Categories:
Desserts
/
Pies & Pastries
Ingredients: 2/3
c
lard,
softened
or solid shortening 1/2
t
salt 1/3
c
boiling water 2 1/4
c
flour,
divided
Directions:
Beat lard & salt in lg bowl; gradually beat in boiling water. Cool to
room temp, stirring occasionally to prevent water & lard from
separating. Beat in 2 c flour, then form dough into 2 balls. Flatten
each into a 6" disk; wrap in plastic & chill. If desired, refrigerate
overnight or freeze up to 1 month. Bring to room temp. Working with 1
disk of dough at a time, place on surface floured with half of the
remaining 1/4 c & roll into 13" circle, 1/8" thick. Transfer & fit
dough into 9" deep dish pie pan; trim away excess dough & flute edges.
Repeat. Preheat to 450. Freeze shells for 10 min. Fill & bake. Use with
Pumpkin and Praline Pie. Posted on Prodigy by Kim Clegg.
By "Lloyd A. Carver" <lloyd2@mindspring.com> on Jan 5, 1996
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